News — kitchen hygiene

If you want the safest and most practical kitchen setup, the best approach is to use at least 2 separate chopping boards: one kept strictly for raw meat, poultry and fish, and a second for ready to eat food like bread, fruit and cooked dishes. This simple change can cut your cross contamination risk dramatically and helps you follow Food Standards Agency guidance at home without any fuss. Why separate chopping boards matter in a real kitchen Raw meat, especially chicken, can carry bacteria such as Campylobacter and Salmonella. These can survive on a damp chopping board for several hours....

If you want to handle raw chicken safely, the recommended chopping board colour is red, used only for raw meat and poultry. In a colour coded kitchen system, raw chicken should always go on a red board to cut the risk of cross contamination and food poisoning. Why colour matters for raw chicken Raw chicken can carry bacteria such as Campylobacter and Salmonella, so it needs strict separation from ready to eat food. A colour coded system makes this simple, even when you are tired or in a rush. Red board for raw meat and poultry such as chicken, turkey,...

Yes, you can use a wooden chopping board safely, including for raw meat, as long as you clean it within 5 minutes of use, let it dry fully for at least 8 hours, and oil it every 4 to 6 weeks. Modern research from food safety bodies shows that well maintained wooden boards can be just as safe as plastic, and often end up with fewer live bacteria after 12 to 24 hours. Why wooden chopping boards are safe in a busy kitchen Wood has natural properties that help with hygiene. On species like bamboo and acacia, moisture and bacteria...

If you want the safest option for raw beef at home, a dedicated red chopping board that is easy to disinfect is better than a general plastic board used for everything. The key is colour coding and material: a red board reserved only for raw meat, cleaned at 60–70°C, cuts your cross contamination risk far more than a single all purpose plastic board. Why red chopping boards are used for raw beef Professional kitchens follow a simple colour code: red for raw meat, blue for raw fish, green for vegetables, yellow for cooked meats and so on. That red board...